Peel chiles, remove stem, seed and tough membranes.,Slice thinly.,Mix cheeses together with black pepper and set aside.,Brush each slice of California Avocado on both sides with juice and oil; lightly sprinkle with salt.,Grill, turning once, until lightly browned with grill marks; reserve.,Lay tortillas on a clean work surface.,Divide cheese among the tortillas, placing just on one half of each tortilla.,On top of cheese evenly distribute the poblano strips and grilled avocado slices.,Drizzle each quesadilla with 1 tablespoons salsa, if desired.,______,Brown quesadilla on both sides over medium heat.,Cover pan for a minute or so to finish melting cheese.,Cut each quesadilla into 4 pieces.,Serve 2 pieces per serving with remaining salsa on the side.,--------------------------.,To roast the chiles hold them over an open flame or roast at 425 degrees F in the oven until the skin is blistered on all sides.,Immediately place in a paper bag, roll the top down and allow chiles to steam for a few minutes.,Then, when cool enough to handle, peel off the outer skin.,*Large avocados are recommended for this recipe.,A large avocado averages about 8 ounces.,If using smaller or larger size avocados adjust the quantity accordingly.